I am not a big drinker, but I love finding recipes that contain beer. Whether it’s beer bread or beer brats or beer in stew (like this one), it always adds a great flavor and depth. Lately, however, I have been trying something different. Rather than buying a six-pack of Budweiser or Miller Lite, I have been splurging. Actually, I have not even been buying beer, but instead I’ve been using different ales to see what kind of a difference that makes. So far, it’s been a great substitution. In each recipe the taste is that much more intense and rich.
Beer and Beef Stew
[adapted from The Pioneer Woman]
1 1/2 tablespoons olive oil
1/2 tablespoon butter
1 pounds stew meat
1/2 onion, diced
3 cloves garlic, minced
1/2 bottle ale, 12 ounces (I used Newcastle)
2 cups beef stock
1 cups water (additional, if needed)
2 teaspoons Worcestershire sauce
1 tablespoons tomato paste
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1 teaspoon sugar
1 1/2 cups carrots, roughly sliced
2 whole potatoes, chopped into chunks
minced parsley (optional)
Heat the oil and the butter in a large pot over medium-high heat. Brown the meat. Cut the pieces in half and set aside.
Add the diced onions to the pot and cook for two to three minutes, just until softened. Add the garlic and cook for another minute. Pour in the beer, beef stock, Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Put the beef back into the pot and stir to combine. Cover and simmer for 1 1/2 to 2 hours.
After the broth has thickened up, add the carrots and potatoes. Cover and cook for an additional 30 minutes. Adjust the seasonings as you go. Sprinkle with minced parsley.